Brittle Bits Pudding Cookies

Brittle Bits Cookies

Several weeks ago my husband and I were discussing new “inventions” for cookies we could make. He wanted something with a crispy texture inside and a bit of crunch to it. After a few days of discussion, I thought back to one of my earliest blog posts for White Chip Peanut Brittle. Using this recipe for inspiration, I developed my Brittle Bits Cookies.
This recipe involves two main steps. First, you must make the brittle bits. All this involves is making homemade peanut brittle minus the peanuts. Next, you must use broken up pieces of the brittle as the addition to a cookie dough base.
After some trial and error, I realized there are two very important parts to making this recipe work. First, you MUST refrigerate the dough before baking. This allows the brittle bits to not sink directly to the bottom of the cookie. Second, line the cookie sheets with parchment paper just in case some brittle sneaks its way to the bottom.
After following the necessary steps, one is given a sweet and crunchy treat. These cookies taste the best the first day or two while the brittle still has some crunch to it. After sitting for several days, the brittle softens, leaving you with a chewier cookie. Either way, Brittle Bits cookies are incredibly sweet and satisfying.

the mixture bubbling after the first 6 minutes in the microwave
foaming up after adding the baking soda
Spread the brittle out on the parchment paper as thinly as possible.
tiny bits of brittle
brittle bits incorporated into the cookie dough
You must use parchment paper to prevent scorching the brittle bits.
Warm and golden out of the oven

 

Brittle Bits Pudding Cookies
 
Prep time
Cook time
Total time
 
Serves: 48
Ingredients
  • FOR THE BRITTLE BITS:
  • 1 cup white sugar
  • ½ cup light corn syrup
  • ¼ teaspoon salt
  • 2 Tablespoons butter
  • 1 & ¼ teaspoons vanilla extract
  • 1 & ½ cup nuts
  • 1 teaspoon baking soda
  • ------------
  • FOR THE COOKIE DOUGH:
  • 1 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1 small package instant french vanilla pudding
  • 1&1/2 teaspoons vanilla extract
  • 2 large eggs
  • 2&1/4 cups all-purpose flour
  • 1 teaspoon baking soda
Instructions
  1. Begin by making the brittle bits: In a large glass bowl, combine sugar, corn syrup, and salt. Cook in microwave for 6 minutes. Stir in butter, vanilla, and nuts. Cook for 3 more minutes.* Stir in baking soda until foamy.* Quickly pour onto a cookie sheet lined with parchment paper. Spread out as thinly as possible.** Let cool at least 20 minutes, then break into tiny pieces and set aside.
  2. Next make the cookie dough: Preheat oven to 375 degrees. Line two cookie sheets with parchment paper. In a large bowl, mix together butter, sugar, pudding mix, and vanilla extract. Stir well. Add the eggs and stir well. Mix in the flour and baking soda. Fold in two cups of the brittle bits. Drop by tablespoonfuls onto parchment-lined cookie sheets. Bake for 8-9 minutes or until cookies are set around edges. Let cool on wire rack.
Notes
*The brittle bits mixture gets VERY hot and bubbly. Use an oven mitt when handling the bowl. **Make sure you use parchment paper. Waxed paper will stick like crazy to the brittle and the candy will be ruined. ***This recipe is for a 700 watt oven. Most microwaves are stronger, so you will need to cook at lower power. -For a 1250 watt microwave, cook at 60% power, keeping cooking times the same. -For a 1100 watt microwave, cook at 80% power and for 5 minutes in step 2. ****Anything left in the bowl after pouring onto the parchment paper will be very hard to remove, so immediately soak the bowl in HOT water to un-stick any leftover brittle.

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Comments

  1. I love experimenting with stuff like this. Keep it up!:)

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